1 lb Pork or Lamb cubes (I.ve even used turkey cubes)
 1 Red Pepper
 1 Green pepper
 2 tins Condensed Tomato Soup
 2 large Potatoes
 2 Onions
 1/2 cup Frozen Peas
 3 large Mushrooms
 2 cloves Garlic (optional)
 2 Bay leaves
 Salt & pepper.
 
 In a large pan seal the meat in a little oil over a fairly hight heat until
slightly browned.
 
 Turn down the heat and add 1/2 pint of boiling water.
 
 Peel and cut the potatoes and onions into bite size chunks and add to the meat. 
 
 Cut the mushrooms into chunks and add to the meat along with the bay leaves and
finely chopped garlic (if using)
 
 Add the peas.  Add the two tins of tomato soup and one tin of water. Stir well
and cook over a very low heat for about one hour,
 
 Stiring occasionally.
 
 De-seed the peppers and cut into bite size chunks and add to the raggle. Season
to taste.
 
 Cook on a very low heat for about another hour (stir occasionally) until the
potatoes are cooked.
 
 Remove the bay leaves.
 
 Serve with chunks of crusty bread.
 
 Makes about 4 good servings
  
 I have on occasions substituted one can of tomato soup for a can of condensed
mushroom soup.
 
 Note: I do not know where it originated as I only have a hand written copy from
my Grandmother who was an inventive cook in her own right.